Traditional Chiles Rellenos

Traditional Chiles Rellenos created by Jamilahs_Kitchen

I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

  • 6 whole poblano peppers
  • 12 lb cheese, thinly sliced (I use oaxaca but queso fresco, chihuaha, or other Mexican melting cheese would work too)
  • 14 cup flour
  • 6 whole raw eggs (separated)
  • 12 cup flour
  • 2 cups salsa verde (comes in a small can)
  • 2 cups home style mexican salsa (also comes in a small can)
  • 1 cup corn oil

directions

  • Rinse the chiles.
  • Preheat your oven to broil.
  • Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
  • Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
  • When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
  • Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
  • After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
  • Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
  • Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
  • Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
  • Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
  • Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
  • Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.
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RECIPE MADE WITH LOVE BY

@Jfoxe
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@Jfoxe
Contributor
"I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving."

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  1. mjmapatterson
    These were delicious! My wife and son loved them. I will definitely make this again. :-)
  2. lanemaloriyahoo.com
    WOW! I had never eaten these before, but always wanted to try. I skipped the boiling/steaming part..i just left them in the broiler and then pealed them easily. I LOVED them! THANK YOU SOOOO MUCH FOR THIS RECIPE! :) You must be one great chef! God bless! and...VIVA MEXICO! ^.^
  3. somebodys_sweet_pea
    F-A-B!!! It really wasn't as hard as I thought it'd be. VERY VERY yummy. I halved the recipe and wish I hadn't! Next time I will season the egg yolks heavier - perhaps with some red pepper flakes or something spicy! DH loves spicy... Thanks for sharing this, I can't wait to make it for the next get together so all my friends think I'm a chef :) !
  4. jmhaan
    Great recipe! I live in New Mexico and used fresh green chile from Hatch! I prepared the rellenos a few hours ahead of time and refrigerating them. I kept the seeds in because I like the chiles very hot. I used asadero cheese for a very delicious flavor and used a tomato based salsa for topping.
  5. mazee
    This recipe was just perfect. My family loved it. I also made homemade enchilada sauce to put on top.
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